Lamb and Artichoke Stew

• Gluten free

• Meat

  • 1 1/2 lb Lamb

• Produce

  • 2 15 oz cans Artichokes, large
  • 4 cloves Garlic
  • 2 tbsp Oregano, fresh
  • 1/2 cup Parsley, fresh
  • 28 oz Tomatoes, whole
  • 3 Yellow onions, medium

• Canned Goods

  • 2 oz Tomato paste

• Baking & Spices

  • 1 tsp Kosher salt

• Oils & Vinegars

  • 1 tbsp Olive oil

• Beer, Wine & Liquor

  • 1 cup Red wine

Found on justalittlebitofbacon.com

Description

Ingredients

• 1 tbsp olive oil
• 1½ lb lamb, cut in 1½ inch cubes
• 3 medium yellow onions, chopped
• 4 cloves garlic, minced
• 1 tsp kosher salt
• 1 cup red wine
• 2 oz tomato paste
• 28 oz whole tomatoes, pureed
• 2 15 oz cans large artichokes, drained and quartered
• ½ cup chopped fresh parsley
• 2 tbsp chopped fresh oregano, or 2 tsp dried

Directions

• Preheat oven to 325F.
• In a large oven-safe pot, heat ½ tbsp of olive oil over medium heat. Add the lamb in two batches and saute until lightly browned. Remove the lamb to a bowl and set aside.
• Add the remaining ½ tbsp of olive oil; then add the onions, garlic, and salt. Saute until the onions are soft and golden brown, about 8 minutes. Add the red wine and bring to a boil.
• Cook the wine down for 2-3 minutes. Then stir in the tomato paste and pureed tomatoes, and add back the lamb. Once the stew comes to a boil again, cover it, and transfer it to the oven.
• Cook the stew for 1½ hours. Add the artichokes and cook, covered, for 1 hour more. Take the stew out of the oven, stir in the parsley and oregano and serve.